ALL ABOUT ENZYMES & DIGESTIVE HEALTH

The importance of digestive enzymes

Nutrition depends not only on what we consume, but also the state which is the digestive system. Although a person's diet is balanced, if there is any change your body and feel heaviness, bloating or gas, or various digestive disturbances, it may not be digested or effectively utilized nutrients from food.For the food you eat can be assimilated by the body needs the intervention of a substance known as digestive enzymes. These substances are protein in nature and act specifically on each of the nutrients from foods so that they can be exploited at the cellular level.

Types of digestive enzymes

There are over 20 different enzymes that enable food digestion and assimilation of nutrients through the digestive system. Most are formed inside cells in the mouth, stomach, pancreas and small intestine, ie along the digestive tract and glands attached. The three main groups of enzymes are:
Proteolytic: break down the protein fractions in their simplest amino acids.
Lipases: These are enzymes that break up the fats or lipids in their simplest components so that they can be used.
Amylase: They are necessary for digestion and utilization of carbohydrates.

What if there are sufficient enzymes?

When the body does not produce adequate digestive enzymes, there are specific and well-known consequences:

1 .- The digestion of nutrients is not complete and therefore could cause a deficiency or nutritional deficiency, regardless of dietary intake theoretically what the body needs.

2 .- Since foods are digested only partially, the bacteria that inhabit our gut perform fermentation processes, and half-digested food also suffer reactions of putrefaction, which is associated with bloating, gas, discomfort, heaviness, and a accumulation of toxic products which can pass into the bloodstream, giving extra work to waste disposal systems of the body.

3 .- The enzyme deficiency is also associated with certain skin problems, fatigue, muscle or joint pain and even allergies and intolerance of dietary origin.

Risk of enzyme deficiency

The enzyme deficiency is relatively common in the elderly, in people with chronic illnesses and those who suffer from digestive disorders that primarily affect the stomach and intestine: gastritis, hiatal hernia, inflammatory bowel disease, irritable bowel etc. A famous example of enzyme deficiency is lactose intolerance, or milk sugar. This intolerance can be congenital, from birth, or acquired. The learned usually occurs as a result of an assault on the intestinal mucosa by viruses, bacteria, antibiotics, chemotherapy, diarrhea, diseases affecting the bowel, etc.. Symptoms usually appear 30 minutes to 2 hours after eating foods containing lactose, and take the form of flatulence or excessive gas in intestinal colic or severe diarrhea.

Enzyme preparations for digestion

In our diet there are foods that are sources of digestive enzymes, in particular vegetables, sprouts, soybeans, alfalfa, etc .- certain fermented foods as miso and fresh fruits are eaten raw. However, when there is significant lack of enzymes is necessary to use special preparations to help digestion, as well as take care of the diet in order to enjoy good health.

Enzyme preparations typically include digestive proteolytic enzymes such as bromelain and papain or bromelain extracted from pineapple and papaya respectively. Also there are specific preparations of lactase, the enzyme that breaks down lactose in milk into their simplest components: glucose and galactose. Many preparations are sold today incorporate in addition to the enzymes described, other enzymes similar to those produced by the pancreas-proteolytic, lipase and amylase, as well as antioxidants and amino acids.

WHEN AND HOW TO TAKE PREPARATIONS OF ENZYMES

If you suspect that there is a lack of enzymes or suffered any of the above symptoms, in order to take these supplements before it becomes necessary to go to health care and nutrition. The diagnosis that the person is suffering from a lack of enzymes is not very conventional and responds to health practices, doctors and dieticians, which are coated with non-aggressive treatments, and not merely treat symptoms, but inquire into the cause.

That is, if a patient get-rich gases, is not limited to prescribe a treatment to fight them, but tries to discover whether the lack of enzymes that may be causing intestinal discomfort. Professionals indicate to the person suffering the deficit the most appropriate type of preparation to their personal situation and the dose and duration of treatment.

Enzymes in baby and infant feeding

Indications for feeding during the first year should consider not only the nutritional requirements of this age but also the characteristics of maturation and development of the neuromuscular, gastrointestinal, renal and immune systems, so as to establish a gradual transition from breastfeeding native to the usual mixed diet of older child and adult. Bear in mind that although it is a newborn with a weight, height and psychic level appropriate, the agency has limitations because it is not fully developed. In addition, binds to the fact that as a result of the rapid pace of growth, nutritional needs at this stage are very high. The limitations of the body healthy but under development are:

The digestive system. The infant is immature kidneys increase in size and functionality in the first weeks of life. These bodies double their weight by six months and triple by the year of age. Renal function is optimal when food provides plenty of water and a low renal solute load (dissolved in liquid substances: mineral salts, glucose, ...), as is the case of breast milk. However, the consumption of cow's milk or infant formula ill-prepared in the first months of life as well as vomiting and / or persistent diarrhea alter renal function.

Infant stomach capacity increases from 10 to 20 ml at birth to 200 the first year, which allows them to consume larger meals and less frequent. Emptying rate is relatively slow, depending on the volume and composition of food. The pancreas does not secrete or secret low levels of certain enzymes needed to complete the digestive process. The liver is also finalizing the maturation of many functions, including the ability to form glucose, synthesize bile acids (needed for digestion of fats, etc.). The carbohydrate digestion occurs mainly in the small intestine. The newborn has enzymes that allow it to properly digest simple sugars such as lactose (milk sugar), sucrose (table sugar) and some oligosaccharides, but has low levels of salivary amylase and only 10% of the activity pancreatic amylase which limits the ability to digest complex carbohydrates (flour, cereals) before three or four months old.

Digestion and absorption of proteins function efficiently in newborns and infants, however, avoid excessive intake because this entails a renal overuse of negative consequences. The ability to absorb protein in early allows the passage of immunoglobulins (antibodies passed from mother to baby) mother's milk, but if you incorporate a foreign protein (cow's milk, bread ...) with antigenic capacity is increased risk of developing food allergies (see below: reading: Prevention of food allergies). Digestion and absorption of fats are deficient in the newborn and premature because the activity of certain pancreatic enzymes and bile salt quantity is insufficient. This low activity is compensated by a specific lipase especially contained in breast milk that is activated when reaching the duodenum (part of the small intestine near the stomach), which does not occur when breast milk is replaced by milk formula.

The renal system. Usually based on rice, pasta, vegetables with potatoes, mashed vegetables. The nutritional value of this first course is the energy contribution mainly from complex carbohydrates. It is important to introduce kids to take it because energy needs are the first to be covered if they are to meet food proteins in the body function form tissues and encourage growth. If this is not taken into account, the body uses protein to meet their energy needs and will be holding an unbalanced diet. The nervous system. After the birth is still developing. During the first four months, the brain increases its volume at a rate of two grams per day.

The immune system. The baby will not by itself produce antibodies that protect against infections and contamination until the fourth or sixth week of life. Therefore it is important breast milk, which transferred immunoglobulins unlike infant formula adapted. Digestion and absorption of fats are deficient in the newborn and premature because the activity of certain pancreatic enzymes and bile salt quantity is insufficient. This low activity is compensated by a specific lipase especially contained in breast milk that is activated when reaching the duodenum (part of the small intestine near the stomach), which does not occur when breast milk is replaced by milk formula. Certain anthropometric parameters and serve to guide nutritional needs to understand why at this stage are proportionately so superior to those of the adult. Weight: The weight of the child at birth is determined by the weight of the mother prior to pregnancy, pregnancy duration and weight gain during the same, ranging between 2.5 and 3.5 kilos. During the first year of life is tripled birth weight. Weighted profit is estimated at least about 24 grams per day, ie, 1 gram / hour early. In absolute weight gains are 7 kilos in the first year and 2.5 kilos the second. It is normal to lose the baby weight in the first days of life, to recover between 8 and 12 days.

Size: Passes 45-50 centimeters (cm) at birth to 75-80 cm per year of life (approximately 25 cm), which means an increase of 50% for birth length. In the second year only adds about 15-25 cm, and after about 7-10 cm per year. Dentition: It usually starts about 6-8 months. If teething is late and there are no problems with bone growth, may be a family trait. Psychomotor Development: Towards 12-14 months allows the child to start up and interact with the environment. Development of the Senses: Food plays an important role in the development of taste, smell, sight and even touch and hearing.

Strawberries / Menu type: ovo-lacto-vegetarian / Enzymes / difference between saturated fat, monounsaturated and polyunsaturated / Read the label of a container

The Pantry: strawberries in season: To take just 100 grams of strawberries every day in the duration of the natural season of these fruits are covered -60 mg-daily requirement of vitamin C. In addition, it helps to enhance absorption of iron from vegetables and counteract the anemia that many people usually show to coincide with seasonal changes. These delicate fruits are also valued for its nutrition regulatory concentrate nutrients such as folic acid, potassium, magnesium, fiber and water, as well as a variety of organic acids (citric, malic, oxalic) with purifying and diuretic action. With the advantage of low energy, only 30 Kcal per 100 grams.

The least known of the strawberries is that because they contain oxalic acid, are not suitable in cases of nephrolithiasis (kidney stones) by oxalate. They also are the salicylates, chemical compounds containing strawberries, responsible for skin reactions (urticaria) that cause in sensitive individuals and also those who are allergic to aspirin (acetylsalicylic acid). The best time to eat these strawberries is during the spring: thick, shiny, fresh, stems intact, and a distinctive color and aroma. We must focus on their appearance to choose the best, because they are a very delicate fruit that break down within days of collection. The best way to keep 4 to 5 days is stored in the refrigerator rather dispersed to avoid damage to its weight.

Menu type: ovo-lacto-vegetarian

Breakfast: Coffee with soy drink malt. Oatmeal Cookie. Apple and carrot juice.
* Lunch: Infusion. Two fruit and a handful of nuts.
* Food: Incoming grain bread spread with hummus (chickpea and sesame pate). Lasagna stuffed with mushrooms, shitake mushrooms, peas, spinach, tomato and onion. Fresh fruit. Gastrointestinal infusion.
* Snack: rice cakes. Fresh cheese with quince and walnuts.
Dinner: Cream of vegetable soup. Peppers stuffed with mushrooms and egg. Wholemeal bread and fruit.

The advice: The combination of cereals and pulses, on the same plate or along the day, ensuring the provision of high quality proteins, which are complemented with milk and eggs. Nuts are a direct source of essential fatty acids and the body also gets these foods, in this case indirectly, omega 3 fatty acids, known for their heart-healthy qualities. Are commonly found in oily fish.

The ABC of nutrition: Enzymes

They are proteinaceous substances produced by cells of the body and that catalyze each of the biochemical reactions of metabolism (the process of absorption of nutrients). For example, to allow digestion, various organs of our body, salivary glands, pancreas, small intestine, secrete specific enzymes (amylase, protease, lipase) involved directly in the digestion and processing of complex nutrients from food -carbohydrates, proteins and fats, into its basic elements-glucose, amino acids and free fatty acids, respectively, so that they can be absorbed and utilized by cells.

What is the difference between saturated fat, monounsaturated and polyunsaturated fats?

What would be correct to speak of saturated, monounsaturated or polyunsaturated, as are found in all foods, although in different proportions. The difference in each other's content in fatty acids is what determines its physiological effects. Saturated fatty acids abundant in fatty foods of animal origin such as butter, lard, tallow, cream or sour cream, fat of meat and poultry skin, cheese and whole milk. As an exception also excel in vegetable oils of coconut and palm oil (vegetable). The latter two are often used as ingredients in the development of industrial pastries and sweets and salty snacks. A fat with abundant is called saturated fat or 'bad fat', as their heavy drinking tends to increase blood cholesterol levels.

Monounsaturated fatty acids are characteristic of the fat composition of olive oil, also in olives and avocado. The most representative is oleic acid, which has the peculiarity of increasing blood levels of cholesterol 'beneficial' (HDL) cholesterol and reduce 'bad' (LDL). Polyunsaturated fatty acids are abundant in seed oils (sunflower, corn and soybeans, among others), nuts and oily fish. This type of fatty acids exert cardioprotective effects: they reduce the levels of total cholesterol and triglycerides in the blood and decreases blood viscosity.

Also food, especially processed, contain so-called trans fats or trans fat. This type of fat is achieved through different and complex physical and chemical processes applied to vegetable oils. The result is a creamy fat, which oxidizes less and respond better to different treatments or culinary industry. However, despite its plant origin, are the worst effects on the health of the heart and arteries. The continued use of trans fat increases LDL and lowers HDL. It is therefore important to choose products that do not include the words 'partially hydrogenated' among its ingredients, which are very abundant in the salty snacks and bakery products, as consumed by children.

What are the basics on which I look to read the label on a container?

Many of the messages that appear on the container labels are confusing. For example, 'suitable for diabetics' or 'no added sugar' does not necessarily indicate that it is a product without sugar and therefore fewer calories. It is therefore advisable to attend to information that is useful to choose the products that interest us. Here are three keys:
* List of ingredients. They appear in descending order of their weight, including additives. It is useful to compare the ingredients between similar products of different manufacture.
* The letter E. Additives permitted by the European Union. The additive (letter and number) must be preceded by the function for which it is authorized, as preservative, colorant or sweetener. For example: flavor enhancer E-621.
* Abbreviation CDR. Means' Recommended Daily Allowance. " Usually accompanies the vitamins and minerals that are most abundant in the food. For example: Calcium = 155 mg (19% RDA), which means that 100 grams of product containing 155 mg of calcium, and this number accounts for 19% of the Recommended Daily Allowance of calcium.